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marte_marie_forsberg

marte_marie_forsberg (@marte_marie_forsberg) /marte_marie_forsberg
This morning, before the sun turned up the heat, I watered the garden and gathered fig leafs for a dessert I’m making later. It’s wilted demeanor perked up ever so slightly after a bit of water. It’s no secret that I adore the English countryside, but when it’s sporting southern Italian heat on the second week, it was time to switch up the toast, marmalade and tea ritual in the morning for a more Sicilian style start to the day. The warmth kept us in bed longer than usual this Saturday, so I didn’t have time to make my saffron brioche, but the almond granita, that I prepared the night before, was perfectly cold on a hot Saturday morning. Now back to fig leafs, that unsung hero of the fig tree. Full on nutrients and useful to soothe so many illnesses, however I’ll be using it to make Clair @violetcakeslondon genius fig leaf creme brûlée for afternoon tea. Having grown up in Norway, the fact that there’s a fig tree growing and thriving, with a bit of water, in our garden feels ever so exotic. I love making fig marmalade from the dried versions that one can easily get in Norway, but the fact that there’s fresh, plump, purple, and ever so soft fig that one can pick off the tree coming soon in my little walled English garden is beyond exciting. While I wait for them to ripen I’ll be using Its leafs, like I do with the leafs of black and red currants too, way after the last ripe berry has been picked and summer has become autumn. All recipes will be up on my new website soon. Wishing you all a lovely weekend. #figleafs #myenglishgarden #thecottagekitchenThis morning, before the sun turned up the heat, I watered the garden and gathered fig leafs for a dessert I’m making later. It’s wilted demeanor perked up ever so slightly after a bit of water. It’s no secret that I adore the English countryside, but when it’s sporting southern Italian heat on the second week, it was time to switch up the toast, marmalade and tea ritual in the morning for a more Sicilian style start to the day. The warmth kept us in bed longer than usual this Saturday, so I didn’t have time to make my saffron brioche, but the almond granita, that I prepared the night before, was perfectly cold on a hot Saturday morning. Now back to fig leafs, that unsung hero of the fig tree. Full on nutrients and useful to soothe so many illnesses, however I’ll be using it to make Clair @violetcakeslondon genius fig leaf creme brûlée for afternoon tea. Having grown up in Norway, the fact that there’s a fig tree growing and thriving, with a bit of water, in our garden feels ever so exotic. I love making fig marmalade from the dried versions that one can easily get in Norway, but the fact that there’s fresh, plump, purple, and ever so soft fig that one can pick off the tree coming soon in my little walled English garden is beyond exciting. While I wait for them to ripen I’ll be using Its leafs, like I do with the leafs of black and red currants too, way after the last ripe berry has been picked and summer has become autumn. All recipes will be up on my new website soon. Wishing you all a lovely weekend. #figleafs #myenglishgarden #thecottagekitchensource: https://www.instagram.com/marte_marie_forsberg

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